Baguette

My next baking quest is to be able to make bakery-style loaves like Vienna loaf and Baguettes. I'm well practiced at the good old sandwich loaf (getting close to perfecting it) but the fancier styles are still challenging. It's tricky to get a crispy crunch with soft, luscious, bready insides. When I stumbled on this recipe at Plain Chicken I knew I had to give it a go. It promised to be super easy and quick and rival any bakery bread and it didn't disappoint. Although my bread didn't really look like a baguette, it was scrumptious and probably one of the best breads I've made. From start to eating fresh bread it takes under an hour. It also meant I got to use the dough hook on my new mixer! If you don't have one you could just use good old fashion hand-kneading.

First up - mix the water, yeast and sugar and set aside for about 5 minutes until it froths.

In the bowl of an electric mixer, or a big bowl, mix together the sifted flour and salt.

Here's what the yeast mixture will look like after it has been left for 5 minutes.

Gradually add the yeast to the flour and mix for about 5 minutes until the dough starts coming away from the sides.

Turn the dough out onto a floured surface. I use my silicone baking mat from shaping through to baking. It makes washing up easy and mess free.

Divide the dough in two and shape each half into a long 'baguette' shape. Score down the middle of each one then cover the loaves with a tea towel and leave for 30 minutes to rise.

This is what it will look like once it's risen. It should at least double in size. I didn't do it but score it again before you bake it. Fill a cookie tray with water and put it in the bottom of the oven. Place the loaves in the oven and bake for 15 minutes. Half-way through, brush the bread with butter.

Enjoy your freshly-baked Baguette!

Recipe

Baguette

Baguette recipe from Plain Chicken

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Author: Claire Cameron - Claire K Creations

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Ingredients

• ¾ cups warm water
• 1 package dry yeast 2 ¼ tsp
• 1 teaspoon sugar
• 1 ½ cups plus 2 tablespoon flour
• 1 teaspoon salt

Instructions

• In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.
• In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix in stand mixer with dough hook until the dough becomes a smooth ball - approximately 5 minutes.
• Tip the dough out onto a lightly-floured surface and shape into two baguettes. Place on lightly greased cookie sheet. Cover and let it rise for 30 minutes.
• Preheat the oven to 200C (390F) fan-forced. Score each loaf down the middle to give it an authentic look. You could also make several scores on the diagonal.
• Pour water in a wide shallow tin and place it on the bottom rack of the oven.
• Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

Enjoy!

Notes

Makes 2 baguettes
This recipe can be halved to make just one loaf
Next time I make it I will halve or leave out the sugar - American bread tends to be a lot sweeter than our Aussie bread

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations